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Lynn's Rice Cheese Stuffed Peppers

4 large red bell peppers
1 cup uncooked rice
1/2 cup finely chopped onion
2 tablespoon butter
3/4 cup water
8 ounces shredded mild Cheddar cheese
salt and pepper
2 teaspoons dried parsley flakes or 2 tablespoons fresh chopped parsley

Cut peppers lengthwise into halves and remove seeds and membranes. Place peppers in a large saucepan of boiling water; cook for about 5 minutes. Drain, reserve liquid. Cook rice according to package directions. In a skillet, cook onions in butter. Add water and cheese; stir until melted and blended. Stir in rice; season with salt and pepper to taste. Add parsley. Fill pepper halves. Put on a rack in skillet or large kettle with about 1 1/2 cups of cooking liquid in the bottom of the pan. Cover and simmer for about 15 minutes.
Recipe for stuffed red peppers serves 4.

If men cease to believe that they will one day become gods then they will surely become worms.

- Henry Miller